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Vegan Chickpea Tortilla Soup

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 3 bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


This vegan chickpea tortilla soup is packed with flavor and deliciously spicy!


  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 jalapeno pepper, seeded* and diced (Optional)
  • 4 cups vegetable broth
  • 1 28oz can of fire-roasted diced tomatoes
  • 1 15oz can chickpeas, drained and rinsed
  • 1/2 teaspoon cumin
  • 1 1/2 cups frozen corn
  • 1/4 cup of fresh cilantro
  • 1/2 avocado
  • Salt to taste
  • 1 cup tortilla strips (See below to make your own tortilla strips)


  1. Heat the olive oil in a large skillet for 30 seconds
  2. Add the diced onion, bell pepper, and jalapeno and cook over medium heat for 4 minutes or until softened.
  3. Add the garlic and continue to cook for 1 minute until fragrant.
  4. Add the vegetable broth, tomatoes, chickpeas, corn, and cumin.
  5. Bring to a boil and then let simmer for about 15 minutes.
  6. When you’re ready to serve, top with fresh cilantro, corn, avocado, and crushed tortilla chips.


Note: If you do use a jalapeno (or habanero pepper) wear gloves while you’re cutting it up! Wash your hands immediately after and be careful not to touch your eyes. The first time I cut a jalapeno, I seeded it with my bare hands and my fingers were burning the rest of the night!

Keywords: Vegan Tortilla Soup